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20. February 2017

Sweet Potato Ginger Soup with Kale Chips

I am slowly but surely realizing that my days in Switzerland are counted and I literally can’t get enough of my favorite winter foods. Everything will soon and abruptly be replaced with loads of tapas and ice cream in Barcelona [ which is not too bad either – I’m not complaining ]. So this super quick and easy creamy plant-based soup bursting with vitamin A and other goodness made my last 3 evenings! [ And there’s more for tomorrow, yuumm! ] Its gingery-sweet taste combined with crispy kale chips is just irresistible! And hey: everything is prepared in approx. 30 minutes, including the kale chips [ which you should NOT leave out!! ] Bon appetite!


1 onion
2 garlic cloves
2 tbsp. coconut oil
500 g sweet potato
200 g carrots
1 small piece ginger
100 ml prosecco
800 ml vegetable stock
1 tsp. curry
1 tsp. curcuma
salt & pepper
100 g sour cream

Kale chips

200 g kale (washed & cut)
1 lime
olive oil
salt & pepper

Preparation soup

  1. Cut onion and garlic. In a large pot, melt coconut oil and add onion and garlic. Sauté for a few minutes, until the onion is translucent.
  2. Peel and cut sweet potato and carrot into small cubes and grate ginger.
  3. Add sweet potato, carrots and grated ginger to the onion, deglaze with prosecco and fill up with stock.
  4. Cover and simmer for  approx. 20 minutes until the veggies are fork-tender. [ Prepare the kale chips while the soup is simmering ]
  5. Season soup with curry, curcuma, salt and pepper to your taste. Add a pinch of cayenne pepper if you like it more spicy.
  6. Remove from the heat and, using a hand-held electric blender, puree the soup until smooth.
  7. Add sour cream and stir. Divide the soup between 4 bowls and top with kale chips.

Preparation kale chips

  1. Put kale in a big bowl. Marinate it with the juice of one squeezed lemon, a little bit of olive oil, salt and pepper.
  2. Mix well and spread it an a baking tray covered with baking paper.
  3. Place the tray in the middle of the oven pre-heated to 180 °C and bake for 10 to 15 minutes until they are crispy like dried autumn leaves. [ stir from time to time ]

Let me know what you liked more – the kale chips or the soup 😉

homemade sweet potato ginger soup

homemade crispy kale chips

homemade sweet potato ginger soup

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  • Joumana

    Seems great 🙂 I will try it and let you know ! Loved the blog

    24. February 2017 at 21:05 Reply
    • ANDREA

      oooh thank you dear Joumana!! glad you like it – your feedback means a lot to me. curious to know if you like the soup – and you must try the kale chips!:) sending you big hugs & love

      25. February 2017 at 0:32 Reply

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